Did you know?
MedConsulting was chosen to provide its expertise to a major Luxembourg analysis laboratory to review the operating model of one of the group’s sampling centers.
The aim: to make the service both more attractive to patients and more efficient in terms of internal processes.
The gamble paid off: in just one month, Santé Services S.A. was able to carry out an “express” audit close to the field, and deliver an analysis report enabling management to make a decision on the future of its center.
Discover the full case study on our page.
The sixth issue of Health Bells, published by Santé Services, is now available! Distributed with the Luxemburger Wort, the Health Bells is also available free of charge at the 4 establishments of the Hôpitaux Robert Schuman‘s Group.
Contents:
  • Emergencies: “Listen to yourself and trust your feelings and symptoms” – Interview with Dr Fabienne Koerperich, emergency physician and referral physician for the HRS Emergency Department
  • Emergencies: “Hand in hand with the patient” – An evolving partnership between the CGDIS ambulance and hospital ERs
  • Psychology: “What is schizophrenia?
  • A nutrition folder
  • Sport and health
  • Health events in Luxembourg
Enough to keep you going for a few more months before you can leaf through the next issue!
To read the full article, go to our dedicated page.
Santé Services had the pleasure of taking part in the first edition of Healthcare Week Luxembourg 2023 organized by the Fédération des Hôpitaux Luxembourgeois at LuxExpo. We’re delighted to have been able to chat with you, and to offer you some delicious mignardises made by our MedHospitality chefs.
Thanks to the Fédération des Hôpitaux Luxembourgeois for organizing the event!
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and made available for tasting in the restaurants of the Hôpitaux Robert Schuman.
Today, our team brings you its recipe for sugar pie:

Ingredients:

  • 1kg flour
  • 8 + 1 eggs
  • 120g + 30g sugar
  • 400g + 50g butter
  • 20g salt
  • 42g yeast

Steps: 

  • Mix the flour with the sugar (120g) and salt.
  • Add the 8 eggs, a little warm milk and the baking powder
  • Add butter (400g)
  • Beat the dough until it falls apart
  • Leave the dough in the fridge overnight
  • Next day: roll out pastry into a tart shape
  • Sprinkle with sugar (30g), butter (50g) and 1 egg.
  • Bake for 7 to 8 minutes at 180 degrees

Enjoy your meal!

Discover the eleventh and final podcast in our series “Wou deet et wéi? series, a campaign highlighting progress in medicine and clinical practice over time, produced in collaboration with RTL Lëtzebuerg and the Hôpitaux Robert Schuman.

In this episode, Pr Claude Braun (Medical Director of the HRS), Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon / Professor at the University of Luxembourg) introduce us to the speciality of thoracic surgery, with Camille Ney from RTL Luxembourg.

Listen to the podcast

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Discover the second season of “Wou deet et wéi? our campaign highlighting the progress of medicine and clinical practices over time, in collaboration with Santé Services.

In this latest episode, Dr Georges Decker (Thoracic Surgeon) and Prof. Gilbert Massard (Thoracic Surgeon/Professor at the University of Luxembourg) talk to us about thoracic surgery and the evolution of instruments and practices in this speciality.

You can watch the episodes over and over again on Acteur de ma santé.
The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which is available to taste in the restaurants of the Hôpitaux Robert Schuman.
Today, our team offers you its recipe for Fish papillote, Julienne vegetables, risotto with sauce vierge:

Ingredients:

  • 6 white fish fillets, 200g each
  • 1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
  • 2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
  • Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
  • 500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter

Steps: 

  • Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
  • Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
  • Chop the parsley and chervil.
  • Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
  • Mix all the ingredients with the olive oil. Season with salt and pepper.
  • Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
  • Fish: cut into pieces and marinate with the olive oil and dill.
  • Laying out and cooking the papillote
  • Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.

Enjoy your meal!

The teams of cooks in our catering division have decided to share with you the recipe for one of the dishes they have prepared and which is available to taste in the restaurants of the Hôpitaux Robert Schuman.
Today, our team offers you its recipe for Fish papillote, Julienne vegetables, risotto with sauce vierge:

Ingredients:

  • 6 white fish fillets, 200g each
  • 1kg of: carrots, green courgettes, yellow courgettes, tomatoes, red onions
  • 2 limes, 3 white onions, 1 cucumber, 1 mango, 100g pumpkin seeds
  • Parsley, chervil, coriander, dill, salt, pepper, olive oil, sesame oil and soy sauce
  • 500g risotto rice, 2 vegetable stock cubes, 300g single cream, 200g Parmesan cheese, 50g butter

Steps: 

  • Julienne vegetables: julienne the carrots and courgettes, add the sesame oil, soy sauce and coriander. Season with salt and pepper. Slice the lime.
  • Virgin sauce: peel and dice the tomatoes, cucumber, red onions and mango.
  • Chop the parsley and chervil.
  • Place the pumpkin seeds in the oven at 180° +/- 10 minutes and leave to cool.
  • Mix all the ingredients with the olive oil. Season with salt and pepper.
  • Risotto: brown the onion. Add the rice and cover with the vegetable stock. Once absorbed, add the cream and Parmesan.
  • Fish: cut into pieces and marinate with the olive oil and dill.
  • Laying out and cooking the papillote
  • Place the julienne of vegetables on baking paper and place the fish on top, add the lime slices, close the papillote and bake at 180° +/- 15 minutes.

Enjoy your meal!

This lunchtime, renowned Luxembourg chef Lea Linster treated the staff and doctors of the Hôpitaux Robert Schuman to her “Atelier de Léa” at the Kirchberg Hospital.

For those of you who weren’t able to make it out on the day, don’t worry: Léa will be present once a month at the Kirchberg Hospital and ZithaKlinik canteens for gourmet events, to the delight of your taste buds! Thanks to Léa for this first delicious meal, and thanks to the MedHospitality teams.

We look forward to seeing you on Thursday July 6 at the ZithaKlinik for a new taste experience!

In honour of Luxembourg’s bank holidays, celebrated this Friday 23 June, the Kirchberg Hospital restaurant will today be serving two great classics of Luxembourg cuisine to its staff and doctors at the Hôpitaux Robert Schuman :
  • Judd mat Gaardebounen
  • Feierstengszalot

As usual, a real treat!